PUMPKIN CHAI with tumeric and ginger + HOLDING THE LONG VIEW

A few weeks ago I was walking with my friend Kim and in her normal fashion she shared thoughts and insight that had me thinking for awhile after. I find myself so often wishing we had our conversations recorded. This time I strapped my head on and asked her to write down her thoughts [if she could remember them] as I thought they could benefit more than simply me.

She did!

And so I share them here. May the embrace of her words carry you this rainy morn.

Oh, and before you read, maybe you make yourself a warm, pumkin-y treat. I'm been dreaming of this recipe ever since cucurbits hit the market.

[THE RECIPE]

For the Concentrate:

2 tablespoons cinnamon chips
2 tablespoons dried ginger, minced
1 tablespoon dried turmeric, minced
1 teaspoon whole fennel
1/2 teaspoon whole cloves
1/4 teaspoon whole peppercorns
small piece of whole nutmeg [take a hammer and smash whole one] or a few sprinkles of ground
4 cups water

For the Chai:

1 cup milk of choice
2 tablespoons pumpkin puree
1 - 2 tablespoon honey or maple syrup
1 cup of concentrate

Place all ingredients in a medium size saucepan and bring to boil. Reduce heat to medium-low and simmer for 30 minutes.

Meanwhile, warm milk, pumpkin puree and honey in small saucepan until hot but not boiling. Remove from heat and pour into blender. Blend until very smooth [make sure your blender top has a way for steam to escape].

Strain and place one cup of concentrate in a single mug. Reserve the rest for another time. Store in refrigerator for a couple days.

Add milk to concentrate in mug and stir. Taste and add more sweetener as necessary.


[HOLDING THE LONG VIEW]

Some time ago I heard or read a definition of faith that was different than the the definition I have lived by most of my life. I often do not remember where I read or heard something. The point is that I remember it.  Many great insights go in and around and through me in a day, but when I remember it the next day and the next, then I know that particular wisdom holds a key to my growth.

The new definition went something like this: faith is putting oneself on the path of those that have gone before. To put myself on the path of those that have gone before me instantly struck me as a cooperation between discipline and trust, effort and hope. Being an optimist by nature, I’m really good at the hope and trust part.  I think at one time faith even came up on a spiritual gifts inventory that I completed. I suppose it is a blessing of sorts to be able to trust so easily, to expect that it’s all going to work out, not to worry my pretty little head about things I can’t do much about.

However, lately I’ve realized that my old working definition of faith short-circuited the formation of discipline in my life.  It zapped the satisfaction of working hard to achieve a goal. Maybe my definition of faith looked more like a definition of fate.  If I was meant to have anything, it would come to me by way of chance or a gift from Providence.  Sometimes you get what you want and sometimes you don’t. Oh, well.  Spin the wheel again.

My yoga teacher encourages, “Hold the long view.” She tells me this when I am struggling again with my short hamstrings or my weak mid-back muscles.  She tells me this when I want to be in  handstand, but I can hardly make it through the first preparation step.  She points out others in my class who seem to effortlessly pop their feet right up and tells me how long they have been practicing.They were practicing while I assumed it just wasn’t in the cards for me to be able to do or even say Adho Mukha Vrksasana (Sanskrit for “handstand”).

Practicing.  Yes, that’s it.  The counterpart of faith.  The steps along the path that others have trod to reach a destination that I am walking toward. I cannot hold the long view without taking each step toward the destination.  I cannot expect the full expression of my body in Yoga without going to my mat to practice between Thursday night classes. I cannot expect to deepen my awareness without consistent contemplative prayer. I cannot expect to discover my creativity without doing the work to confront my fears. The fruit of any path cannot be mine without a faith of action and hope.

I really want to be able to do Adho Mukha Vrksasana so you know what? I am on my mat most days doing fingertip Cobra push-ups and half-handstand holds at the wall. I am holding onto a faith that requires action.  I am walking in the way of those that have gone before and finding the joy of discipline along the way. The ones who have gone before me have become the ones to encourage me and offer accountability.  Another wise one said, “The road to heaven is heaven.” But perhaps that is a reflection for another post.

With heart forward,

Kim

​Kim is a Certified Spiritual Director. She has been practicing for the past two years with The Dominican Center at Marywood. Spiritual direction is a path for growing in awareness. As one begins to notice authentic movement in one's life, discerning a response to this movement becomes possible. Kim finds joy in creating a compassionate space where directee and director discover together the opening toward clarity, love and transformation. Kim is currently training for her RYT 200 certification with From the Heart Yoga and Tai Chi Center. Yoga has been a constant companion and teacher to her for the past five years.  The mat is like a mirror, always reflecting back the struggle or celebration that is within. Yoga provides a way to meet the Self, a space to hold the truth gently and a platform from which to step forward.

WINTER "JUICE": STEAMED CARROT + APPLE[SAUCE] + GINGER + TURMERIC

It's amusing to me that the most popular time for juicing is January when a host of people undertake "detoxing" and virtually zero fresh stuff grows. Call me crazy but raw fruits and vegetables don't sound good, especially concentrated in liquid form, when the temperatures dip below freezing. The habitual internal cold I commonly sport [and maladies that come with it] is only exasperated by frigid weather which means I take seriously the idea of warming in winter.

Cooking foods, using warming herbs [like ginger and cinnamon], and choosing produce specifically designed for the winter months [root veggies and winter squash] goes along way in maintaining a comfortable balance within.

That being said, I love carrot juice with ginger and apple. The blend of flavors, the spicy bite of ginger, the pretty color - everything about it makes me happy.

Yesterday I saw the sun. For the entire day. It's been, what's felt like months, since I've seen a sunrise, felt the warmth of rays, turned by body to meet its brightness. Yesterday I saw it and immediately dove head first into spring fever. In February. The beginning of February. Today brought me back to reality but the longing for spring still had me craving something juicy.

Sometimes when we sit with boundaries, challenge, and disappointment and allow rather than trying to alleviate the discomfort we generate space for creativity and truly tasty things can happen.

This is that happening, the gift of such allowing.

Similar to the juice I love yet cooked and warm with food kept in whole form, this "juice" is my winter sun. Well, a stand in at least.

Shine on, friends.

[THE RECIPE]
Serves 2

1 heaping cup of carrots cut into 1-inch chunks [peels on if organic]
1 1-inch piece of fresh ginger [peel on if organic]
1 1-inch piece of fresh turmeric [peel on if organic]
1/2 cup unsweetened applesauce
1 teaspoon of Korma powder [see recipe below]
3/4 teaspoon of ashwagandha powder [optional]
juice from 1/2 a fresh lemon squeezed [about 1 tablespoon]
2 cups of milk of choice [I love homemade Tigernut milk, scroll to bottom of link for instructions]
1 tablespoon of maple syrup or 4 - 6 pitted dates, soaked*
ground cinnamon, garnish

*To soak dates: place dates in medium glass jar or bowl and cover with boiling water. Let soak for 10 - 15 minutes. Reserve water to be used in recipe.

Steam carrots until just soft when you poke them with a fork. I recommend making a larger batch so that they are readily available throughout the week. I chopped and steamed eight carrots, measured one cups worth, and refrigerated the remaining in a glass container.

Place all ingredients in a high powered blender and blend until bright orange and very smooth. Divide between two glasses and garnish with a large pinch of ground cinnamon.

Drink smoothie slightly warm [if you've used freshly steamed carrots] or at room temperature.

Korma Powder Recipe: 
Recipe from Eat, Taste, Heal

1 T. whole coriander seeds
1 T. whole cumin seeds
1 T. whole fennel seeds
1 T. whole mustard seeds
1 T. whole fenugreek seeds
1 T. whole cardamom seeds
1 T. poppy seeds
1 T. whole pepper seeds
1 T. ground cinnamon
1 T. ground ginger
1 T. ground turmeric
1 tsp. ground cloves

Place all Korma powder ingredients in a spice grinder or Vitamix dry container. Blend on high until a very fine powder is achieved. Transfer to an glass container with tight-fitting lid. Store in a cool, dark place.


  

TINA'S PURE VITA BLEND AND BLUEBERRY SMOOTHIE with ginger, turmeric, and tiger nut milk

There's this myth in summer that cold will cool you down. The thermometer climbs to 80 and we all rush to the nearest ice cream or frozen treat stand, willing this sweet concoction to work magic and stop the internal heat wave happening within our cells. The frustrating thing is, momentarily we may feel blessed relief and satisfaction but within minutes the sweat returns. Blast.

Not often understood is this idea that thrusting cold or frozen drinks and food through our digestive system actually halts digestion in it's tracks. We have something called "internal fire" which has a host of different meanings, one being this delicate balance of a metaphorical fire that resides within our center, among our digestive organs. Too much fire and our bodies react with redness, swelling, pain or inflammation, and agitation [among many other symptoms].  However, too little fire and our bodies can't take in the nutrients that come packaged within the food we eat. They simply can't break the food down.

This is of course an oversimplification of an extremely intricate process: sensing our food, taking it into our body by way of a host of organs and systems, and  moving through the eliminatory process. This simple explanation also doesn't take into account the fact that your liver, for instance, can have excess fire while your stomach is as cold as ice. There are nuances and details far to numerous to describe here and in need of a trained Chinese Medicine or Ayurvedic practitioner for a thorough explanation. However this basic principle is centuries old, withstanding the test of time and science.

So here we are, looking into the face of summer, hot, sweaty and swollen, possibly irritable, maybe uncomfortable.

Luckily our land pushes up natural cool therapy in the form of sun-warmed greens bursting with chlorophyll, rhubarb, asparagus, berries, peas, peppermint, lemon balm, and parsley, among others. Chives come up in early spring, a touch of warmth to stimulate digestion without creating excess heat. Mama earth knows best. Soon cucumbers and melons will abound, both high in water content which is vital in combating the heat. Hydrate, hydrate!

It also happens to be a popular time for smoothies and rightly so. It's a good way to give your body a high-nutrient boost without demanding a ton of digestive effort. Well, smoothies without the ice that is.

The principle holds true: pack your smoothies with frozen fruit and ice often enough and you may force your digestive juices into hibernation.

A more balanced way to enjoy a smoothie is to use fresh fruit and vegetables and/or steam or roast your fruit and veggies prior.

Huh?

For example, the recipe listed here uses blueberries that have been gently cooked down with ginger and turmeric. Berries rank neutral, meaning they have a balancing effect on the body's internal heat meter. Ginger helps stimulate digestion while turmeric combats inflammation. Cooking a large batch and refrigerating provides a cool rather than cold berry drink.

Skeptic?

Give it a try. One morning make a smoothie with frozen fruit and ice. Drink, chew*, and see how you feel. Really pay attention.

Then on day two, try the recipe suggested here. Drink, chew*, and see how you feel. Really pay attention.

Watch both scenarios over the course of a day. Does it make a difference? What do you observe in your body?

Then trust it.

*Chew a smoothie? Chewing helps stimulate the stomach's digestive enzymes signaling that food is coming. Essentially it's a rally call to prepare the troops. So yes, chew your smoothies!

[THE RECIPE]
Serves 2

1 1/2 c. of cooked blueberry blend*
Heaping tablespoon of Pure Vita Blend [see recipe below]
2 c. milk of choice [I recommend homemade tiger nut or rice milk]

*Place 4 cups of blueberries, berry of choice, or mix of berries [frozen or fresh] in a medium size pot. Add 2 T. grated ginger and 2 T. grated turmeric. Cook on low until berries burst and become soft. Cool to room temperature and then use or store in refrigerator for up to a week. 

Place all ingredients in a high speed blender and blend on high until mixture is smooth and creamy. Divide between two glasses and serve immediately.

[PURE VITA BLEND POWDER RECIPE]
Makes 5 cups

Note: it's important to use raw, organically and ethically grown powders. As always when using herbs, research for yourself and know the herb you're consuming. Check all contraindications against any pre-existing ailments you may have. Each herb listed here is linked to a viable source for both information and purchasing. 

1 c. lucuma powder
1 c. mesquite powder
1 c. hemp protein powder
1/2 c. maca powder
1/2 c. rhodiola root powder
1/2 c. ashwangandha powder
1/4 c. sweet cinnamon or Cassia cinnamon powder
1/4 c. ginger root powder

Place all in large glass jar. Tightly seal with lid and shake until well blended. Store in a cool, dark place.

Don't feel like making it yourself? You can purchase a variation of this blend from Essential Living Foods either through their website or via Vitacost or Thrive Market. Please note that the ingredients are different so read label carefully.

 

TUMERIC + GINGER LATTE with cardamom, vanilla, and reishi

This is a variation of the cardamom latte I've been really loving these days, this time using fresh ginger and turmeric as the base.

A little time-saving tip: 

Purchase a good amount of ginger and turmeric. If you buy organic you can simply rinse without removing peels. Cut into 1-inch pieces and mince, either by hand or using a food processor or Vitamix, according to manufacturer's instructions. Place a heaping tablespoon of either the minced turmeric and ginger combined or separate, into an ice cube tray or silicone mold and freeze until solid. Remove from mold and store in a glass Ball jar or other storage item of choice. I use these cubes for stir-fry, dahl, soups, tea, etc. It's really convenient to have at the ready!

[THE RECIPE]
Serves 3

1 T. ginger, minced
1 T. turmeric, minced
OR 2 cubes worth of ginger + turmeric combined and prepared as recommened above as "tip"
1 heaping tablespoon whole cardamom pods
1 piece of sliced, dried reishi mushroom
1 whole vanilla bean, cut in half
3 cups milk of choice [I love homemade tigernut milk, scroll down after clicking link for recipe]
1 - 3 T. honey, to taste

Combine ginger, turmeric, cardamom, reishi, and half of a vanilla bean in medium size saucepan. Add 6 cups of water. Bring water to boil. Reduce heat to maintain a simmer.

Simmer for 45 minutes or until liquid is reduced to half of its original quantity leaving approximately three cups.

Strain liquid, reserving pulp for another batch. Pour tea back into pot. Add milk and honey and slowly warm over low heat to just hot but not boiling. Serve immediately.

SPICED PEAR CHUTNEY with ginger, cardamom, and ghee

This is one of my favorite, really basic recipes for the late autumn and winter season. It's sweet, warm, and filled with aromatic spices that heat the body from the inside out.

[THE RECIPE]

8 ripe or very ripe pears, peeled and cut into small cubes
1/4 c. ghee
1 - 3 T. coconut sugar or maple syrup, depending on sweetness desired
1/4 - 1/2 c. water
1 heaping tablespoon minced fresh ginger or 1 tsp. dried ginger
2 tsp. pure vanilla extract or the seeds of 1 vanilla bean
1/2 tsp. ground cardamom seed
1/2 tsp. sea salt
1/2 tsp. turmeric powder
large pinch or two of Ceylon cinnamon

pinch of freshly ground black pepper

pinch of freshly ground nutmeg

pinch of freshly ground cloves

8 whole medjool dates, pitted and thinly sliced

Peel pears with knife or vegetable peeler. Cut into small, 1-inch chunks and set aside.

In a medium-large pot* over low heat, combine ghee and coconut sugar or syrup. Once the ghee has melted and sugar has been mixed in, add cubed pears, water, ginger, cardamom, and sea salt. Stir to combine. Cover and cook over medium heat, stirring occasionally, until pears have become very soft but still hold their shape [approximately 30 minutes]. Check for flavor at about the 15 minute mark and adjust as needed [more spices, more water, more sweetener]. Add dates when there is 10 minutes left of cooking time remaining.

Remove from heat and let cool about 10 minutes or until chutney is warm but not hot. Serve warm. Top with additional dates slices and fresh, minced or very thinly sliced ginger.

*You could also make this in a Crock-pot. Mix together all ingredients in Crock-pot, cover and cook for 2 - 3 hours on high or until pears are very soft but hold their shape.